Tomato Pancetta Cornbread Stuffing

Tomato Pancetta Cornbread Stuffing

Ingredients:

• 3 boxes Corn Muffin Mix, 8.5 oz. each
• 3 eggs
• 1 cup 2% milk
• 6 ounces sliced pancetta (thinly, chopped)
• 2 cups chopped onion
• 1 cup chopped celery (finely)
• 3 cloves garlic (minced)
• 1 cup sundried tomatoes (chopped)
• 8 ounces water chestnuts (chopped)
• 1/2 cup Italian parsley leaves (chopped)
• 2 tablespoons dried basil
• 2 tablespoons dried rosemary
• 1 tablespoon dried sage
• 1 tablespoon dried thyme
• 1 teaspoon ground pepper
• 3 tablespoons butter (melted)
• 2 cups chicken broth

Directions:

1. This step is ideally completed the day before you assemble the rest of the stuffing: Pre-heat oven to 400°F. Pour the corn muffin mixes into a large mixing bowl. Add eggs and milk.
2. Stir until combined; batter will be slightly lumpy. Spray a half sheet baking pan (18×13) with cooking spray. Pour the batter into the pan. Bake for 12-15 minutes, until the edges begin to turn slightly golden brown and a knife or toothpick comes out clean.

For the stuffing:

1. Pre-heat oven to 350°F. Using a sharp knife, cut the cornbread into 3/4″ cubes. Place cubes on a rimmed baking sheet and bake for 20-25 minutes until edges begin to turn golden brown.
2. While cornbread cubes are baking, heat a sauté pan over medium heat. Add the pancetta and cook 8-9 minutes, stirring frequently. Using a slotted spoon remove the pancetta from the pan and drain on a plate lined with paper towels. Leave the cooking fat in the pan.
3. Add the onion and celery to the sauté pan. Cook for 5 minutes, stirring frequently. Add the garlic and cook for an additional minute. Remove pan from heat.
4. When the cornbread is done toasting remove from oven. If serving the stuffing immediately reduce oven temperature to 250°F.
5. Add pancetta, onion and celery mixture, water chestnuts, tomatoes, parsley, dried spices to the pan and melted butter to the pan. Carefully mix all ingredients together. Slowly add the chicken broth, about a ½ cup at a time, mixing after each addition, until desired consistency is reached. For more crunchy stuffing you’ll want to use about 1¼ to 1½ cups of broth. For chewier stuffing you’ll use the entire 2 cups.
6. Spoon the stuffing into a 13×9 (or larger) baking dish. Either cover tightly with aluminum foil and refrigerate until ready to bake, or place in an oven heated to 250°F and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes. Serve immediately.